Gran Luchito Mexican, Slow Roasted Peppers Slow Roasted Peppers
These slow roasted peppers are super tasty and can easily be made vegetarian by leaving out the anchovies.
The most important things here are to get your hands on some lovely deep red tomatoes and to leave the peppers to cook for long enough to the point where they’re completely tender. This is not one to rush.
Try serving these slow roasted peppers as a side to our
roasted pork chop or chipotle jambalya recipe.
Drizzle peppers with a little olive oil and season inside with salt & pepper
In each half, place one anchovy, chipotle paste, garlic, capers and dried herbs
Finally add a few whole cherry tomatoes
Roast uncovered for 1 hour
Sprinkle with fresh coriander to serve
Have you tried this slow roasted peppers recipe? If so please let us know how you got on
How to make it Preheat the oven to 150°C (300°F, Gas 2). Drizzle the peppers with a little olive oil and season inside with salt and pepper. In each half, place one anchovy, a little , a few strips of garlic, a teaspoon of capers, a sprinkle of dried herbs and finally a few whole cherry tomatoes. Gran Luchito Chipotle Paste Finish with another drizzle of olive oil and a bit more salt and pepper. Roast in the oven, uncovered, for 1 hour. Sprinkle with fresh coriander to serve. LUCHITOGRAM Calling all Mexican lovers!
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